Filipino Sticky BBQ Sticks
What You Will Need
Ingredients
- 2 ¼ lb. pork shoulder, sliced into 2 1/2 x 1 1/2-inch strips
- neutral oil, for greasing
- green onion, for garnish
Marinade
- ½ cup ketchup
- 6 oz. lemon-lime soda
- ½ cup Lee Kum Kee Panda Brand Cooking Soy Sauce
- ½ cup brown sugar
- ¼ cup Lee Kum Kee Hoisin Sauce
- ½ cup Lee Kum Kee Minced Garlic
- ¼ cup Lee Kum Kee Seasoned White Vinegar
- 1 ½ tsp. freshly ground black pepper
Made with
Lee Kum Kee products
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How to make it
https://www.youtube.com/embed/TmwjhdiEMjs
Add the ketchup, lemon-lime soda, Lee Kum Kee Panda Brand Cooking Soy Sauce, brown sugar, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Seasoned White Vinegar, and black pepper to a large bowl. Whisk until the sugar dissolves. Reserve ½ cup of the marinade in a separate bowl.
Place the sliced pork into the bowl with the marinade and mix until the meat is well-coated. Cover the bowl with plastic wrap and place in the refrigerator to marinate for at least 4 hours, preferably overnight.
When ready to cook, preheat the grill to medium heat. Thread the meat onto skewers, leaving about 1 inch of space at the top and bottom of each skewer.
Brush the grill grates with oil, then arrange the skewers on the grill. Cook for 4 minutes, then brush with the reserved marinade, turn, brush again, and continue cooking until the internal temperature of the meat reaches 140°F.
Garnish with green onions and serve the skewers immediately. Enjoy!
